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Ratatouille
Flavours, colours, mixture, “perfect” disorder – ratatouille is all of this. A dish of Provençal origin, which has a different version in every country, with different ingredients being used, for example briami, the Greek version, which contains potatoes, or the Balkan countries that add egg to make it a complete one course meal.
30 minutes
Preparation time
5 minutes + resting time
Cooking time
Inexpensive
Cost
Low
Difficulty
What do you need
Ingredients for 6 persons
- 1/2 aubergine
- 2 courgettes
- 1 onion
- 2 peppers
- 10 plum tomatoes
- ½ celery stick
- 1 clove garlic
- 1 sprig basil
- 2 sprigs thyme
- 2 tablespoons extra virgin olive oil
- 13 g salt
- 9 g granulated sugar
- 2 g bicarbonate of soda
- Pepper as required
Useful tools:
- Vacuum machine
- 500 ml Weck jars
- straine
Star Column Equipment:
- Ultracombi
- Blast chiller
- Vacuum drawer
Preparation
Peel the vegetables. Cut them all in the brunoise cut, a technique used for vegetables and which consists in cutting them into cubes of about 5 mm. Transfer them to the jars and season with extra virgin olive oil, a few cloves of garlic, fresh thyme, basil and salt. Clean
the edges well and close with the lid, ring and 4 clamps.
Microwave cooking
Set the microwave (or the Ultracombi in microwave mode) to 800 W for 5 minutes and cook one jar at a time. The ratatouille will be ready to be enjoyed after resting for 10 minutes.
Storage
If it is to be used later, let it cool, preferably being quickly processed in the blast chiller at +3°C and store it in the fridge for up to 8 days.
Fast and colourful vegetables
After cutting the vegetables, prepare a dry marinade based on a “Balanced Salt Solution” as follows: 13 g salt, 9 g sugar, 2 g bicarbonate of soda. Mix the dry marinade with the vegetables, fill 2/3 of a preservation bag and after placing it in the vacuum drawer, activate the “Chef” cycle. Once the quick marinade cycle is completed, drain the vegetables into a sieve with large holes. Once the vegetation water has been removed, dab it with kitchen paper. This technique allows us to obtain vegetables that are ready to be cooked much faster, mostly already dehydrated from the salt, with the skin and cellulose softened by the bicarbonate of soda and with the colours enhanced and set thanks to the sugar.
Transfer them to the jars and season with extra virgin olive oil, a few cloves of garlic, fresh thyme and basil. Proceed with the microwave cooking as indicated.
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